Bite with Belkys: Linguini With Scallops and Pesto Sauce from Ristorante Bice

The Chef: Marcello Rivetti

The Restaurant: Bice

The Dish: Linguini tossed with scallops and pesto sauce

Ingredients:

• 4 to 6 quarts water
• 1 tablespoon salt
• 2 meduim-size potatoes, peeled and diced
• 1/2 pound green beans, trimmed and cut into 1-inch diagonal pieces
• 1 pound linguini
• 1 pound scallops without shell
• 6 tablespoons extra virgin olive oil
• 1 large clove garlic, peeled and cut in half lengthwise
• 1 small dried hot red pepper, cut in half lengthwise

-Bring the water to a boil in a pasta pot. Add the salt, potatoes, green beans and the pasta cook until the vegetables and the pasta are al dente, tender but still firm for about 7 minutes.

-In a large skillet heat the olive oil with the garlic and red pepper. Saute very slowly, pressing on the garlic and pepper with a wooden spoon to extract juice.

-Remove and discard the garlic when it starts to soften and turn golden.

-Remove the pepper when soft and discard.

-Add the scallops and saute for about one minute, and sprinkle salt and pepper.

-Drain the linguini and the vegetables in a colander and immediately add to the scallops. Add the pesto sauce and toss well over very low heat.

-Transfer the pasta to a platter or bowl and serve immediately.

Ingredients:

• 4 cups basil leaves, well packed
• 4 cloves garlic, lightly crushed and peeled
• 1 cup pine nuts or walnuts (or a combination of the two)
• 1-1/2 cups freshly grated parmesan cheese
• 1-1/2 cups extra virgin olive oil
• salt and pepper

-Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add cheese and process until combined.

-With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste.

-If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark.

-Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3 1/2 to 4 cups, and can be halved.

FOR MORE INFORMATION:

Contact:jryzenberg@wsvn.com

Ristorante Bice
Le Meridien Sunny Isles Beach
18683 Collins Avenue
Sunny Isles, FL 33160
305-503-6000
www.miami.lemeridien.com